Go Back
Creamy spinach quiche baked to perfection with a flaky crust and fresh spinach.
Print Recipe

Creamy Spinach Quiche

A comforting quiche featuring a flaky crust filled with creamy eggs, spinach, and melted cheese; great for breakfast, brunch, or dinner.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: American
Keyword: Creamy Spinach Quiche, Easy Quiche, healthy quiche, quiche recipe, spinach dish
Servings: 8 servings
Calories: 350kcal

Ingredients

For the crust

  • 1 1/4 cups all-purpose flour A foundational staple for texture.
  • 1/2 tsp salt Enhances flavors.
  • 1/2 cup cold unsalted butter, cubed Creates a rich, flaky base.
  • 3-4 tbsp ice water Helps bind the dough while keeping it chill.

For the filling

  • 1 tbsp olive oil Adds depth to the flavor.
  • 1 small onion, finely chopped Brings sweetness when sautéed.
  • 3 cups fresh spinach, chopped Star ingredient, adds freshness.
  • 4 large eggs Essential for custard consistency.
  • 1 cup heavy cream Provides a rich and creamy texture.
  • 1/2 cup milk Adds a lighter consistency.
  • 1 cup shredded Gruyère or Swiss cheese Melts for a gooey filling.
  • 1/2 tsp salt Additional seasoning for the custard.
  • 1/4 tsp black pepper Adds warmth.
  • pinch nutmeg (optional) Enhances flavor.

Instructions

Preparation

  • In a mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/2 tsp of salt.
  • Cut in 1/2 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs.
  • Gradually add 3 to 4 tbsp of ice water, mixing gently until the dough begins to form.
  • Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Pre-Baking

  • Roll out the chilled dough to fit a 9-inch tart or pie pan.
  • Trim the edges and prick the base with a fork. Line with parchment paper and fill with baking weights.
  • Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until lightly golden.

Filling Preparation

  • In a skillet, heat 1 tbsp of olive oil over medium heat. Add the onion and sauté until soft and translucent.
  • Add 3 cups of chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  • In a bowl, whisk together 4 eggs, 1 cup of heavy cream, 1/2 cup of milk, 1/2 tsp of salt, 1/4 tsp of black pepper, and nutmeg if using.
  • Stir in the sautéed spinach and onion mixture, along with 1 cup of shredded cheese.

Baking the Quiche

  • Pour the custard filling into the pre-baked crust and smooth the top with a spatula.
  • Bake at 350°F (175°C) for 35 to 40 minutes or until golden and set in the center.

Serving

  • Allow the quiche to cool for at least 10-15 minutes before slicing.

Notes

Experiment with different cheeses or add cooked meats for variation. Serve hot or cold with a salad or fruit.